Spicy Thai Curry Chicken Soup is incredibly easy to make and loaded with spices that'll really make your mouth water! Ingredients like chicken, rice, coconut milk, and a medley of seasonings like curry powder and ginger powder make this soup a step above the others.
Spicy Thai Curry Chicken Soup
I love a good bowl of soup any time of year. Sure, they're most popular in the winter, but I can't help myself from craving a bowl of my favorite soups year-round! This is especially true for a good Thai soup.
Thai soups aren't usually thick and heavy. They're brothier, typically, filled with all sorts of goodness, tasty morsels floating in your bowl, just waiting to be scooped up with your spoon.
There is something magical about the combination of coconut milk, chicken broth and Thai curry paste that comes together in a bowl of soup. It's a beautiful trinity right there.
Add in your spicy chili peppers and blend of seasonings and you transcend! Your taste buds will find themselves in heaven.
Want to make some for yourself? So do I! Extra chili peppers for me, please.
Ingredients in Curry Chicken Soup
- Olive oil
- White onion
- Celery
- Jalapeño
- Red fingerling peppers
- Garlic
- Chicken (cooked and chopped)
- Thai curry chile paste
- Curry powder
- Cumin
- Ginger powder
- Cayenne powder
- Coconut milk
- Chicken stock
- Bay leaves
- White rice
- Limes and fresh parsley (for serving)
How to Make Spicy Thai Curry Chicken Soup
Cook the veggies. Heat a pan over medium heat. Add olive oil, then toss in the onion, celery, and chili peppers. Cook for about 6-7 minutes, until everything is all softened and begin to brown. Add garlic and cook for 1 more minute.
Make it flavorful. Add the chicken, red chile paste, curry, cumin, ginger and cayenne. Stir and cook about 2 minutes to heat through.
Pour in the liquids. Stir in the coconut milk, chicken stock and bay leaves. Stir. Heat to a slight boil then reduce heat and simmer 20 minutes.
Add rice. Stir in the prepared rice and cook another 5 minutes. Remove the bay leaves and discard.
Serve and enjoy! Serve the Thai soup in bowls and top with freshly squeezed lime juice and parsley.
Recipe Tips & Notes
- Use already cooked chicken. This is a great recipe for using up any leftover chicken you may have on hand! You can also grab a rotisserie chicken from the grocery store that's already cooked and ready to go.
- Don't skip the lime juice. It's the best garnish! It introduces a fresh pop of citrus that brightens the entire bowl. You will thank me for this.
- You can make it "skinnier." Trying to cut down on calories? Use low-fat coconut milk instead of regular.
Storage, Leftovers, and Reheating
Once your Thai curry soup has cooled to room temperature, you can store it in an airtight container in the fridge for about 3-4 days. Warm it up in the microwave in 30 second intervals, stirring each time it stops, until it's hot enough for your liking.
For even better results, pour it back into a pot and stir over medium-low heat until warmed through.
Try Some of My Other Popular Soup Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Spicy Thai Curry Chicken Soup Recipe
Ingredients
- 2 tablespoon olive oil
- 1 large white onion chopped
- 1 celery stalk chopped
- 1 jalapeno pepper chopped
- 2 red fingerling peppers chopped
- 3 cloves garlic chopped
- 2 cups cooked chicken chopped
- 1 tablespoon Thai curry chile paste
- 1 teaspoon curry powder
- ½ teaspoon cumin
- 1 teaspoon ginger powder
- 1 teaspoon cayenne powder
- 1 can coconut milk 14 ounces
- 3 cups chicken stock
- 2 bay leaves
- 1 cup white rice prepared and set aside
- Fresh cut limes for serving
- Chopped parsley for serving
Instructions
- Heat a large pan or wok to medium heat. Add olive oil and heat.
- Add onion, celery and chili peppers. Cook about 6-7 minutes, until they are all softened and begin to brown.
- Add garlic and cookanother minute.
- Add chicken, red chile paste, curry, cumin, ginger and cayenne. Stir and cook about 2 minutes to heat through.
- Add coconut milk, chicken stock and bay leaves. Stir. Heat to a slight boil then reduce heat and simmer 20 minutes.
- Stir in prepared rice and cook another 5 minutes. Remove bay leaves.
- Serve into bowls and top with freshly squeezed lime juice and parsley.
Nutrition Information
Wanda in Bangkok says
Big Mike, I'm sorry but this dish will taste much better if you leave out the rice and add a good dollop of thin rice noodles just before serving. The dish is popular and we have it at home frequently. It has several names but the best-known and very rude name is kway teow kaek.
Mike Hultquist says
Go for it, Wanda!
Naila says
This is one of the best Thai soup recipes I've found. I'm obsessed with it. My parents came for dinner and both loved it too. Going into our normal rotation of meals!
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you enjoyed it, Naila. I love to hear. Thanks for taking the time to share. I need to make this again and take a better photo! Haha.
Naila says
For the rice - is it 1 cup dry - then prepared, or 1 cup of already prepared rice?
Thanks! Excited to try this.
Michael Hultquist - Chili Pepper Madness says
Naila, it is 1 cup dried (2 cups cooked rice). Let me know how it turns out for you. Enjoy!
Kate says
Can you substitute something for the finger pepper?
Michael Hultquist - Chili Pepper Madness says
Kate, cayenne is a good substitute, though you can use serrano as well, or jalapeno peppers for a bit lower heat. Jalapenos are typically easier to find. Let me know how it turns out for you!
Lee says
Am preparing soups to take on our boat for the summer. Can this be frozen?
Michael Hultquist - Chili Pepper Madness says
Lee, yes, absolutely. This soup can be frozen. Let me know how it turns out!
Dave says
I will try this using Habaneros, Poblanos, and Hungarian Peppers all of which have great taste
John says
I made this recipe 2 nights ago. It is awesome and definitely in the rotation! 5 stars.
Matt says
When do you add in the potato?
REPLY: Matt, there are no potatoes in this recipe. Perhaps you were referring to the fingerling PEPPERS? -- Mike from Chili Pepper Madness.
Noel says
Thanks Mike - sure going to try this.
Chers
John says
Looks great! What would be a good substitute for the fingerling peppers if the grocery store does not have them?
John
REPLY: John, you can try cayenne peppers, Thai peppers if you can find them, or go with serranos, which are usually easiest to find. -- Mike from Chili Pepper Madness.